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Chanterelle mushrooms

Explore 31 recipes, 2 galleries, 8 videos, and more

Mushroom Crostini

Time:40 mins
Ingredients
  • 1 small (or 1/2 large) baguette
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 1 shallot, thinly sliced into rings
  • 8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
  • 12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
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Bay Scallops en Papillote

Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
  • 1/4 teaspoon fresh thyme leaves
  • Coarse salt, (to taste)
  • Freshly ground pepper (to taste)
  • 1/2 pound Yukon gold potatoes
  • 1/4 cup clarified butter
  • 2 large leeks (white and pale green parts only), halved and thinly sliced
  • 1 tablespoon zest of orange, thinly sliced
  • 1/4 teaspoon ground coriander
  • 1/4 cup mirin (Japanese cooking wine)
  • 2 pounds bay scallops
  • 4 tablespoons prepared truffle butter
  • Apricot Mignonette
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Mushroom Risotto

Ingredients
  • 3 quarts water
  • 1 ounce dried porcini mushrooms (earthy.com)
  • 1 teaspoon whole black peppercorns
  • 1 stick unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
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Pugliese Mushroom Hodgepodge with Green Olive Crostini

Ingredients
  • 4 ounces chanterelle mushrooms, brushed clean and broken into pieces
  • 4 ounces cremini mushrooms, brushed clean and broken into pieces
  • 4 ounces oyster mushrooms, brushed clean and broken into pieces
  • 4 ounces yellow foot mushrooms, brushed clean and broken into pieces
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon hot red-pepper flakes (optional)
  • 4 scallions, green and white parts, cut into 1-inch pieces (about 2/3 cup)
  • 2 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 4 ripe plum tomatoes, halved
  • 1 cup Mario Batali's Basic Tomato Sauce
  • Coarse salt and freshly ground black pepper
  • 4 one-inch-thick slices Italian peasant bread
  • 1 cup Green Olive Pesto
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Chanterelle and Egg Sandwiches

Time:10 mins
Other Ideas:
Country bread, Eggs, Main course
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Seared Scallops with Tomato Salsa, Spinach, and Mushrooms

Ingredients
  • 20 grape or cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 cup chanterelle mushrooms, cut into 1/2-inch pieces
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 3 cups packed spinach leaves, stemmed
  • 4 large sea scallops
  • 2 tablespoons salted butter
  • 1 lemon, cut into quarters
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Silky Braised Chicken with Wild Mushrooms and Pearl Onions

Ingredients
  • 1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
  • Salt and freshly ground black pepper
  • 2 medium onions, cut into 1/8-inch-thick slices
  • 2 cloves garlic, peeled and slightly crushed
  • 40 sprigs fresh thyme, 3 to 4 bunches
  • 2 dried bay leaves
  • 2 sprigs fresh rosemary
  • 2 cups Riesling wine
  • 1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 3 tablespoons unsalted butter
  • 5 ounces red pearl onions, peeled and halved (about 1 cup)
  • 1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
  • 1/4 cup Madeira wine
  • 5 teaspoons grainy mustard
  • 10 strips best-quality bacon
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Pappardelle Pasta with Mushrooms and Brussels Sprouts

Ingredients
  • Coarse salt and freshly ground pepper
  • 1/2 pound egg pappardelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1 cup small brussels sprouts, thinly sliced lengthwise
  • 1 cup fresh maitake mushrooms, trimmed and cut into 2-inch pieces
  • 1 1/2 cups fresh chanterelle mushrooms, trimmed and sliced
  • 1 teaspoon finely chopped oregano
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John's Cedar Plank Roasted Mushrooms

Ingredients
  • 6 ounces cremini mushrooms, halved lengthwise
  • 4 ounces portobello mushrooms, trimmed and cut into 1 1/2-inch pieces
  • 2 ounces chanterelle mushrooms, cut into 2-inch pieces
  • 2 ounces shiitake mushrooms, stemmed and halved
  • 1 1/2 teaspoons Mushroom Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 small clove garlic, minced
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon finely chopped fresh thyme, plus 1 sprig for garnish
  • 1/4 teaspoon finely chopped fresh rosemary, plus 1 sprig for garnish
  • 1/4 teaspoon finely chopped fresh sage, plus 1 sprig for garnish
  • One 1/2-inch-thick slice lemon, for garnish
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Chanterelle and Parmesan Oysters

Ingredients
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons creme fraiche
  • Freshly ground black pepper
  • 1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
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